Y’all…this is it. The BEST dip for pita chips, pretzels and veggies — perfect for a holiday appetizer, lazy lunch or a romantic picnic! I originally saw this on Emma Kelley from With A City Dream’s Instagram story, but because I am picky I had to modify it a little bit. That’s the best part about this recipe — it is so flexible. Don’t like bell peppers? Don’t add them! Want to throw in olives? Go for it. I’m going to add in grilled chicken for a more filling lunch next time and I am positive it is going to be so good.

The ingredients below are what we like best, but I think chickpeas, grape tomatoes and celery could also be really good!

INGREDIENTS:

Hummus
Marzetti Dill Dip (or tzatziki — our grocery store was out the first time I made this so we used dill dip…not as healthy I’m sure but we prefer it over tzatziki)
Cucumbers
Red Onion
Bell Peppers
Carots
Feta Cheese
Honey

INSTRUCTIONS:

Grab a refrigerator-safe dish with a lid to start. I typically use a small tupperware if it’s just for P and me or a small casserole dish if we are taking it as an appetizer.
Spread a base layer of hummus, then add a thin layer of dill dip. These layers should cover the bottom of your dish completely.
Chop up your vegetables and sprinkle them on top of the dill dip. Eyeball the amount — I like to make sure the dip is almost fully covered with all of the veggies, but never measure out a specific amount. I usually do about 1 cup of each, 1/4-1/2 cup onion and a 1.5 cups of cucumbers.
Sprinkle a thin layer of feta cheese on top. I crumble with my hands as I go…you don’t want it too chunky!
Drizzle honey on top. I was skeptical but it is so good and really pulls the flavors together!
Dip pita chips, pretzels or veggies and enjoy!

The Best Mediterranean Dip